No cracks!! Pre-heated oven to 350*. Put cake in and immediately turned oven down to 300*. Had pan of water on separate rack under cake because didn't have a pan big enough to fit my springform pan. Baked for 90 minutes, turned oven off, let sit all night. This morning I put the cake in the fridge and we will have it for dessert tonight. Ok, tasted it and it is delicious! Very not-sweet, which we like, though next time I think I'll add another 1/4 cup of sugar since we aren't having a sweet fruit topping on it.

I'm always very wary about coporate sponsered recipes, but these are excellent! I used whole wheat flour instead of all purpose, and therefore doubled the milk. I used only the brown sugar and was plenty sweet. Added some salt. Made plain recipe and put in 1 cup each chocolate chips and chopped pecans. Will absolutely make all the time!

FAN.TAS.TIC!! I reduced servings to 10 and made 1 loaf. Followed recipe and ingredients exactly. Did not add anything. Used salted butter. Tastes like my home made shortbread cookies in cake form. Outstanding.

I tossed everything together and dumped it into a baking dish and baked it at 400* for about 30 minutes. Then I broiled it for about 5 minutes to brown the top. Completely delicious and easy. Will definitely make again.

This was great! But...I changed it to what my family likes. I used shanghai bok choy and onion as the veg. I used 3 large cloves of garlic and about 1 tbs fresh grated ginger. I used about 3 tbs dark brown sugar, and regular basil that I had kicking around. I also had to use lemon instead of lime since I didn't plan ahead. Oh, and I just used 1 can of coconut milk and the moisture from the bok choy for the sauce. Anyways, it was delicious!

Excellent! I reduced the sugar to 1 cup, used chocolate chips instead of walnuts, and used whole wheat flour instead of AP because that was all I had. I didn't make the frosting and I thought that for a family dessert they didn't need it. I baked at 325* (which I always use for brownies since the low temp gets rid of crispy edges and undercooked centers) for 45 minutes. I've made a few times with the above changes. Really excellent for "healthy" brownies.

I had lots of time so I let the yeast sit in the warm water for an hour and then let the dough rise for an hour. Tastes FANTASTIC! Used olive oil instead of veg oil. Next time will bake at bottom of oven. Top of pizza browned before bottom.

A.MAZ.ING!!! Worth 10 stars, and I'm a very tough critic. Made it with all nectarines. Decreased the sugar in the batter to 1/2 a cup which was plenty since the top/bottom is so sweet. Will definitely make again.

This was fantastic! I made a few minor changes: 1. I wanted the real charred flavour found in some baba ghanoushes, so I cut 2 medium eggplants in half, and roasted them cut-side down at 500* for 45 minutes. 2. I didn't have any sesame seeds, so I left them out. 3. Since my eggplant was so roasted, it wasn't as watery, so it wouldn't have worked in a blender. I put everything in a bowl and used an immersion blender to mix. I just served this for dinner: Cooked rotini, sauteed diced red pepper, onion, mushroom and chicken breast, and toasted almonds, all tossed with the room-temperature baba ghanoush. Everyone thought it was great!

We thought this was great! But I made a lot of changes. 1: Only 1 cup of white sugar is PLENTY. 2: Reduce oil to 1/2 cup. 3: I changed the orange juice to soured milk because I don't care for citrus flavour in desserts. I also increased it to 1/2 cup since I reduced the oil. 4: I poured caramel - 1/2 cup butter, 1/2 cup brown sugar, 2 tablespoons cream, bring to boil (thank you kfcooke!) over warm cake. 5: I used 3 cups of apples and mixed them through cake batter. 6: I used a 9x13 pan instead of a bundt since so many people said their cakes had burned outsides and runny insides. It baked in 40 minutes and was perfect!

OH. MY. GOD! These just came out of the oven and we are all going CRAZY for them!!! I halved the amount of dough, but kept the full amount of filling and bottom stuff. I also added 1/2 a cup of toasted chopped pecans into the filling. I learned a great technique to make a warm area for the dough to rise: I put the dough and a coffee mug of freshly boiled water into the microwave (don't turn it on). The hot water makes the inside of the microwave the perfect tempertature and humidity for the dough to rise perfectly! I didn't wait overnight, I just let them rise a second time for 30 minutes in the micro again and then baked right away. Mine only took 25 minutes in the oven. EXCELLENT!!!

Very good! Decreased sugar to 1.5 cups and used all brown. Used 1.5 cups whole wheat flour and 1/2 cup ground flaxseed instead of all purpose. Increased baking soda to 1.5 teaspoons because whole wheat flour is heavier than white. Used 2 cups oatmeal and 1 cup oat bran. Added bittersweet chocolate chips and pecans to half the batter and coconut and craisins to the other half. Did not refrigerate dough or press with fork. All was great, cookies were soft inside (cooked 8 mins). Will definitely make again and will try subbing 1/2 of butter with sweet potato baby food (a much healthier substitution than apple sauce).

I made these for the second time tonight, and with some changes they were FANTASTIC! 1: I left the chips out of the creamcheese part. 2: I used 1/3 cup of sugar in each part. 3: I used a 9x9 pan. 4: I baked them at 300* for 50 minutes for a much gentler and more even baking (no crispy corners and gooey center). 5: I didn't marble the layers, so it was like brownies with cheesecake "frosting". AWESOME!

I made A LOT of changes to make these muffins healthier, but they were still delicious. 1 - I reduced the oil to 1/8 cup and added 1/2 cup of unsweetened applesauce. 2 - I reduced the sugar to 1/2 a cup. 3 - I used all whole wheat flour instead of all purpose. 4 - I added 1/8 cup of both chia seeds and benefiber. 5 - I grated one large carrot into the batter. 6 - I used 1/2 cup chopped dates rather than raisins. These muffins turned out very nice. Moist and delicious, even with my healthy changes. Will definitely make again.

FAN TAS TIC!!! I doubled the recipe, used a mixture of evaporated milk, half and half, and 1%. Only used 1/2 teaspoon of salt for a double recipe. I didn't add the raisins or cinnamon because my family doesn't like them. Baked covered with foil for 1 hour, no stirring. (I bake rice pudding specifically so that I don't have to fuss with it, so why would I open the oven to stir it every 10 minutes??) After 1 hour I stirred it well, added vanilla and 5 egg yolks, covered again and baked for 30 more minutes. Turned out perfectly creamy, tender rice, incredible. I've been looking for a rice pudding recipe that starts with raw rice and is baked instead of cooked on the stove top, and this is it!